Vanilla Bourbon Cake—Oh la la!
Vanilla, bourbon, rose petals…you can’t go wrong making a Valentine cake with these sultry ingredients for your beau. Plus, if you could smell the aroma in my kitchen right now, you might want to bottle it up! I found a ceramic heart cake mold with grooves in an antique store and finally got to use it today to make my daughter this vanilla bourbon cake for Valentine’s Day. She doesn’t like chocolate all that much—I know, gasp!—but does like the vanilla cakes I make. FYI, I always recommend Nielsen-Massey vanilla (and I love the pure bean paste they make). She’s not big on frosting either, but a drizzle seems to be okay. Don’t worry about serving a cake with bourbon in it your little ones. All the alcohol is burned off; what’s left is the faint and lovely vanilla/caramel notes of the bourbon.
While I added cold smokey tea to the powdered sugar to make the icing, you can add milk, or perhaps some cold coffee. Whatever you choose will be a nice addition to the vanilla bourbon cake.
Bon Appétit…and Happy Valentine’s Day!